Our family really likes this lasagna. The recipe reduces the sodium by providing a higher meat-to-cheese ratio. We use less pasta than many lasagna recipe: only 3 layers instead of the 4. Note: whole wheat lasagna noodles work very well in this recipe too.
This recipe works equally well if you use ground chicken or ground turkey.
- 1 lb lean ground beef (or ground chicken or turkey if you prefer)
- ¾ cup onion, chopped
- 2 cloves garlic, minced
- 1 can no-salt-added diced tomatoes
- 1 can (15 oz) no-salt-added tomato sauce
- 1 tsp Mrs Dash Steak Seasoning blend
- 3 Tbsp dried parsley, divided
- 1 Tbsp sugar
- 1 tsp dried basil
- 1½ cups (12 oz) small curd cottage cheese
- ¼ cup grated Parmesan cheese, divided
- 1 tsp dried oregano
- 6 oz lasagne noodles, cooked without salt and well drained. (After cooking, place the noodles in single layers on wax paper so they don't stick together.)
- 8 oz (1/2 lb) mozzarella cheese, shredded
- Cook and stir ground meat, onion, and garlic in a large skillet or saucepan until meat is brown throughout and the onion is tender. Drain off all of the fat.
- Add tomatoes to the meat and use a fork to break them up. Stir in the tomato sauce, Mrs Dash, sugar, basil, and 2 Tbsp of the parsley flakes. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for about an hour until most of the liquid has been cooked off.
- Heat oven to 350 degrees. If desired, line your 9 x 13 x 2 pan with aluminum foil for easy cleanup.
- In a medium bowl, mix cottage cheese, ⅛ cup of the Parmesan cheese, 1 Tbsp parsley, and the oregano.
- Reserve ½ cup of the meat sauce for the top layer.
- In a 9 x 13 x 2 pan, layer ⅓ each of the noodles, remaining meat sauce, mozzarella cheese, and cottage cheese mixture. Repeat 2 times.
- Spread the reserved ½ cup of meat sauce over the top. Sprinkle with ⅛ cup Parmesan cheese.
- (Note: If desired, lasagne can be covered and refrigerated or frozen at this time. If frozen, thaw completely in the refrigerator before cooking.)
- Bake uncovered for 45 minutes (or 1 hour if refrigerated). Remove from the heat and let it cool for 10-15 minutes before serving.
Note that sodium percentages depend on which daily reference you use. The estimated 147 mg of sodium per serving implies that one serving of this recipe provides:
– 6% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 10% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 15% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
